A few more onion bread questions...

[lamazemama]

My first batch turned out pretty well. I think I need to tweak it a bit, though.

I found the onions a tad too strong and it was incredibly salty.

So, here are a few ?'s for those of you that make onion bread...

1) What type of onions do you use?

2) What's your favorite recipe (including any changes you have made)?

3) How thick do you make yours?

4) Any other tips for me?

[adiebabe]

Not sure what recipe you used....I use Matt Amsden's and a lot of his recipes call for more salt than I'm used to so I use less. That being said, I also top it with a nut, seed, veggie and spice mixture and then sprouts, tomato and cucumber as well...that completely tones down the saltiness. Big yum factor!!! :D

[juliebove]

I use white onions in mine and only a pinch of sea salt. I do not use any Bragg's. I make mine probably about 1/4 of an inch thick and form it into small pieces, the size for finger sandwiches.

[DebB]

Hi l'mama ~ I make the Onion Bread a lot and we just love it. I just made (for the first time) a double batch, 4 trays. I cut it up, leave 1 tray's worth in the fridge and tossed the rest into quart size ziplocs and froze.

I only use sweet onions - like Walla Walla (hey - I'm from Washington) or Vidalia. I've never used any other kind but the sweet.

The recipe I use below will make 2 trays. So, I make up the batter and split it in two.

One thing I did with this batch -- I typically use 1/3 cup (5T) Nama Shoyu. It's very pricey at $22 a bottle. This time, just experimenting around, I used 3T Nama Shoyu and 2T Tamari and I could not tell any difference. So - next time I'll use more Tamari and less NS, just to save a little $$.

Another thing I did the past couple of times; I get tired of stirring stirring to actually break the onions down a bit and soften them up. So, this time I put the dough hooks in my Kitchen Aid hand mixer and used it - worked like a charm. I took my KA stand mixer to the basement a couple months ago because it just wasn't getting used, but if it were still upstairs, I would have used it. Sure beats all the stirring I used to do.

I use this recipe:

RAWvolution's ONION BREAD

600 grams sweet onions
3/4 C flax seed, ground in BlendTec
3/4 C sunflower seeds, ground in BlendTec
1/3 C Nama Shoyu
1/3 C extra virgin olive oil

I slice the onions using the food processor and place in large bowl. Add the remaining ingredients and mix very well (a lot of stirring). This makes 2 trays.

Spread half of the batter evenly on 2 dehdrator trays using a Paraflex sheet. D at 105° for 12 hours. Flip and peel sheet and dehydrate for 12 more hours. When it's done, cut into 9 equal pieces.

Deb's notes: This will make 2 full trays for me. I have to stir, stir and then I find it easiest to spread this with an offset spatula (Walmart, in the cake decorating dept.) It takes me a while to get this all worked out to the edges - but it's worth it. I've only used the sweet onions for this.

[RawKnitster]

1. Walla Walla Yellow Onions

2. RawVolution's (Revised from 1/2 cup nama shoyu to - 1/4 cup nama shoyu & 1/4 cup water)

3. Full recipe makes 2 trays, spread out about an inch or more from edge of tray.

4. Enjoy!

[RawKnitster]

Spread half of the batter evenly on 2 dehdrator trays using a Paraflex sheet. D at 105° for 12 hours. Flip and peel sheet and dehydrate for 12 more hours. When it's done, cut into 9 equal pieces.



I do 12 hours on Paraflex sheet, flip onto mesh screen and dehydrate for 24 more hours.

[snoops]

36 hours:eek: Is it not very dry - cracker like? I just did my last batch for 24 hours and was disappointed in the lack of moistness that I am looking for with bread. Now crackers - different thing.

[DebB]

Hi snoops ~ It's different because of the oil in the recipe. I live in the desert, so that affects my drying times. I feel the bread as I go, until it's to my liking. *Ü*

[RawKnitster]

No, not cracker like at all. Comes out like a very moist bread.